Herb Roast Turkey Recipe

	Preparation Time
	30 minutes

	Cooking Time
	3 hours

	Servings
	15 persons

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Aroma of herbs in this whole roasted turkey with apples and oranges will bring everyone to the yard!! The Herb Roast Turkey Recipe makes most succulent turkey to serve at your Christmas dinner or any other special event. All the time it takes, is worth it!!

Nutrition Facts

Amount per Serving

Calories 454.01 kcal

% Daily Value *

Total Fat 23.23 g: 35.7 %
Saturated Fat Content 6.16 g: 30.8 %
Cholesterol 180.61 mg: 60.2 %
Sodium 330.05 mg: 13.8 %
Total Carbohydrate: 1 %
Dietary Fiber 0.67 g: 2.7 %
Sugars 2.04 g: 5.1 %
Protein 54.45 g: 108.9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Spices, oregano, dried	1 tsp, ground
Spices, pepper, black	1 tsp, ground
Fresh basil	1 tbsp, chopped
Salt	1 tsp
Fresh thyme	½ tsp
Fresh rosemary	1 tbsp
Canola oil	2 tbsp
Turkey meat with skin, raw	12 lbs whole
Apples, raw, with skin	1 cup, quartered or chopped
Oranges, raw, Florida	1 fruit 2-5/8" dia
Onions raw	1 medium 2-1/2" dia
Drinking tap water	3 cup 8 fl oz

Preparation method

Peel then quarter the onions and oranges. Finely mince the herbs and set aside. Position a rack in the lower third level of oven, preheat it to 475°F.
Remove giblets and neck from turkey cavities, reserve for making gravy. Place the turkey, breast-side up, on the rack in a large roasting pan, pat dry with paper towels.
Mix minced herbs, oil, salt and pepper in a small bowl. Rub herb mixture all over the turkey, under its skin and onto breast meat.
Place quartered onions,oranges and apples in the cavity. Tuck wing tips under the turkey. Tie the legs together with a kitchen string.
Add water to the pan. Roast turkey until the skin is golden brown, for around 45 minutes. Remove the turkey from oven. Insert a remote digital thermometer into the deepest part of the thigh, close to joint.
Cover its breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1.5-2.5 hours.
If the pan dries out, tilt turkey to let juices run out of cavity into pan and add a cup of water. The turkey is done when thermometer registers 165°F.
Transfer the turkey into a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string then serve wit apples and orange chunks.

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